This Monkey Bread Tastes Exactly Like Apple Fritters

Apple fritters and cider doughnuts are everything during fall. Easy to indulge in when you're apple picking and the cute little barn at the orchard sells them; Not so great when you have to deep-fry them at home. The good news is that you don't need to bother with a big vat of oil because this monkey bread will just as deliciously satisfy your craving.

Chelsea Lupkin

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Refrigerated biscuit dough is the not-so-secret ingredient to bomb monkey bread. If you've never tried it, NOW is the time. Start by quartering each biscuit. Then roll each piece into a ball, dunk it in melted butter and toss it in cinnamon-sugar. The apple component is just as easy. Throw finely diced Granny Smiths into a bowl with cinnamon, granulated sugar and brown sugar. Don't even think about sautéing them—it's unnecessary.

Chelsea Lupkin

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Building the loaf is just as simple. Lay a single layer of biscuit balls into the bottom of a loaf pan, making sure that the biscuits are touching. Very lightly sprinkle apples on top. If you add too much, the next round of biscuits won't touch the bottom layer, which would ruin the whole pull-apart effect. Go hard on the apples for the topping, instead

Chelsea Lupkin

In the oven the biscuits rise and poof together to form an adorable bubbly bread. It feels like magic, but really it's baking. Meanwhile, the apples caramelize like nobody's business and make the kitchen smell like warm apple pie. A final drizzle of icing—powdered sugar whisked with milk—is the final step before unmolding and revealing the mass of fluffy cinnamon-sugar delight. Apple fritters who?